Description
A comforting and familiar lasagna flavor served in a cozy, spoon-friendly soup, perfect for busy weeknights.
Ingredients
- 1 lb (450 g) ground beef (or a mix of beef and Italian sausage)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine or chicken broth
- 28 oz can crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 8 oz lasagna noodles, broken into 1–2 inch pieces
- 1 cup whole-milk ricotta
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
- Fresh basil leaves for garnish
Instructions
- Brown the ground beef in a Dutch oven over medium-high heat until caramelized, about 6–8 minutes. Season with salt and pepper.
- Add chopped onion and minced garlic; cook until softened.
- Stir in tomato paste and toast for 1 minute.
- Deglaze with red wine or broth and add crushed tomatoes and broth.
- Simmer the mixture for 15 minutes.
- Break lasagna noodles into pieces and add them to the soup, cooking for 8–10 minutes until al dente.
- Stir in ricotta, mozzarella, and Parmesan; adjust seasoning and serve hot.
Notes
Pair with crusty bread or garlic toast and serve with fresh basil for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian